Port wine sauce (for goose or poultry dishes)

Name: Port wine sauce (for goose or poultry dishes)
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 3 Onions; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 250 ml dry red wine; 100 ml red port wine; 1 glass (400 ml) Goose or poultry stock; 25 g dried cranberries; 1 Star Anise; 1/2 Cinnamon stick; 7-10 Tbsp Juice and grated peel of 1/2 untreated orange; 2-3 TEASPOONS Cornstarch; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

3 Onions
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Sugar
250 ml dry red wine
100 ml red port wine
1 glass (400 ml) Goose or poultry stock
25 g dried cranberries
1 Star Anise
1/2 Cinnamon stick
7-10 Tbsp Juice and grated peel of 1/2 untreated orange
2-3 TEASPOONS Cornstarch
3 TABLESPOONS Whipped cream
7-10 Tbsp Pepper

Directions

1
Onions peel and in rough cubes cut. Heat the oil in a pot. Fry the onions for about 5 minutes while turning them. Fold in tomato paste and roast for 2-3 minutes. Season with salt and sprinkle with 1 tsp. sugar. Let the sugar caramelise a little. Deglaze with red wine, port wine and goose stock, loosen the roast. Simmer the brew for about 30 minutes, filling up with water again and again
2
Chopping cranberries. Pour brew through a sieve into another pot. Add aniseed, cinnamon, orange juice and zest and reduce to about 600 ml. Mix starch and a little water. Stir in cream and cranberries, season to taste with salt, pepper and sugar
3
Fits to geese and poultry dishes